About the Author
Hong Zhuang, Ph.D., is a Research Food Technologist in the Quality and Safety Assessment Research Unit, at South Atlantic Area (SAA), Agriculture Research Service (ARS), USDA, Athens, Georgia. Dr. Zhuang received his B.S. in Plant Physiology from the Northwestern University in Xi'an, China, and M.S. in Plant Physiology and Biochemistry and Ph.D. in Nutritional Sciences Multidisciplinary, respectively, from the University of Kentucky, Lexington, KY. Dr. Zhuang had been working on research and development as senior research scientist and director of R&D in the fresh-cut industry for more than nine years before joining USDA research recently, and has experience in new product development, processing improvement, modified atmosphere packaging, retaining fresh-cut shelf-life, and new technology identification, evaluation and commercialization.
Jung H. Han, Ph.D., is Senior Project Engineer at the World Wide Fruit and Vegetable Research Center, Frito-Lay Inc., Plano, TX. He received B.S. and M.S. degrees from Korea University, Seoul, Korea, and his Ph.D. degree from Purdue University. Dr. Han previously served as Associate Professor in the Department of Food Science and the Department of Pharmaceutical Science at the University of Manitoba, Canada. In the Food Science Department he worked on an antimicrobial packaging program and a biodegradable plastic program and taught Food Engineering Fundamentals, Food Packaging, and Total Quality Management. He is also an Associate Editor of the Journal of Food Science's Food Engineering and Physical Property sections. Dr. Han is an Editorial Board Member of Food Research International and Chair of the Packaging Division of the Canadian Institute of Food Science and Technology. Additionally, he is a past Chair of Food Packaging Division of IFT. Dr. Han has published two books – Innovations in Food Packaging and Packaging for Nonthermal Processing of Food.